The effect of yeast and lactic acid bacteria as probiotic on the total of Vibrio spp. in rearing water of post larvae tiger shrimp (Penaeus monodon)

Abstract

Probiotics are an alternative that can be used to prevent the incidence of vibriosis in the cultivation of tiger shrimp (Penaeus monodon). Yeast can be used as a probiotic and immunostimulant because it can increase the total of beneficial microbes. Lactic Acid Bacteria (LAB) are chosen to be developed as a probiotic because it is able to produce organic acids, hydrogen peroxide and bacteriocin which act as antagonistic agent to Vibrio spp. This study aimed to determine the effect of RABAL probiotics on the total Vibrio spp. in medium of post larvae tiger shrimp (Penaeus monodon). The study was conducted with an experimental method using a completely randomized design (CRD) with 4 treatment groups and 3 repetitions. Calculate of the total amount of Vibrio spp. and LAB on rearing water was carried out using Total Plate Total (TPC) method. Based on the results of the study, it was found that administering RABAL probiotics with a dose range of 2,5 to 7,6 ml / L was proven to reduce the amount of Vibrio spp. in rearing water of post larvae tiger shrimp (Penaeus monodon).